Portuguese Olive Oil Cake with Kumquat Chutney
 
Prep time
Cook time
Total time
 
Recipe By:
: Cake
Cuisine: Spain and Portugal
Serves: 8
Ingredients
  • 1 cup flour
  • ¾ cup quick cooking polenta or fine cornmeal
  • ¾ cup demerara sugar
  • 1½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 oranges
  • 3 eggs
  • ¾ cup mild olive oil
  • 1½ cups kumquat chutney or marmalade
Instructions
  1. Preheat oven to 350 degrees F.
  2. Oil and flour a 9-inch round cake pan.
  3. Place the flour, sugar, baking powder, and salt in a large mixing bowl and whisk to combine.
  4. Zest and squeeze the oranges. You should have ¾ of a cup of juice.
  5. Place the eggs, olive oil, orange juice, and zest in a medium size bowl and whisk to combine.
  6. Add the egg mixture to the flour mixture. Stir until just combined.
  7. Pour the batter into the prepared cake pan.
  8. Bake for 45 minutes, until lightly browned and a skewer or knife comes out clean.
  9. Place cake pan on a cooling rack.
Notes
Refrigerate, tightly covered for up to 5 days.
Recipe by The Gardener Cook at https://www.thegardenercook.com/portguguese-olive-oil-cake-with-kumquat-chutney/